Farro Salad with Sizzled Garlic Dressing
User Reviews
5
Farro Salad with Sizzled Garlic Dressing
Description
Farro Salad with Sizzled Garlic Dressing highlights nutty whole farro toasted briefly before simmering with apple cider vinegar and salt, which infuses the grain with subtle acidity. Roasted grape tomatoes provide a soft, slightly wrinkled burst of sweetness, while sliced eschallots and baby spinach contribute fresh, sharp, and green components. Creamy goat cheese blends through the salad adding richness and a mild tang.
The warm dressing is prepared by sizzling minced garlic with cumin and coriander seeds in extra virgin olive oil, releasing fragrant spices that coat the farro and vegetables when tossed together. The salad maintains a firm texture from the farro, with varied notes from roasted and fresh ingredients, making it a satisfying dish suitable as a side or light entree.
This salad can be assembled ahead and kept chilled for up to three days without wilting, making it handy for meals on the go. The dressing can be made in advance and refrigerated separately. Variations include substituting semi-pearled or pearled farro for quicker cooking, or switching goat cheese with Danish feta. Maintaining an energetic simmer helps cook farro efficiently, and checking doneness by taste ensures a preferred firmness. More water may be added during cooking as needed.
Ingredients
Farro:
- 1 cup farro , dried, whole (Note 1)
- 1 cup apple cider vinegar (Note 2)
- 2 cups water
- 1 tsp kosher salt cooking salt
Burst tomatoes:
- 400g/ 14oz (4 cups) grape tomatoes (or cherry tomatoes)
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Add-ins:
- 1 eschallot , halved then finely sliced (sub 1/4 red onion) (Note 3)
- 2 tightly packed cups baby spinach roughly chopped (sub arugula/baby rocket
- 80g/ 3oz goat cheese or 120g/4 oz Danish feta (Note 4
Sizzling garlic cumin dressing:
- 2 tbsp extra virgin olive oil
- 1 1/2 tbsp garlic , finely minced (~4 cloves)
- 2 tsp coriander seeds
- 1 1/2 tsp cumin seeds
Instructions
- Preheat oven to 200°C/400°F (180°C fan).
- Roast tomatoes and toast farro - Toss tomatoes on a tray with the olive oil, salt and pepper. Spread farro on a separate tray. Put both in the oven, farro on the top shelf, tomatoes underneath. Bake for 8 minutes, shaking the trays halfway. The farro should be browned with a nutty flavour, the tomatoes should be a bit wrinkly but still holding their shape.
- Cool tomatoes on the tray while you prep everything else.
- Cook farro (Note 1) - Put the toasted farro in a saucepan with the vinegar, water and salt. Bring to a boil over high heat then reduce to medium so it is simmering. Cover with lid then simmer for 40 - 45 minutes or until all/most of the liquid is absorbed and the farro is ready. It should still have a bite to it (not soft like pasta) but not a hard centre. Add more water if needed, and keep cooking - don't be afraid to cook it softer if you want. Drain off excess liquid, if there is any, then transfer to a large bowl. (Taste: a bit tangy, the "vinegar" component used in salad dressings!)
- Pile eschallots on top. Let farro cool to room temp.
- Sizzling garlic cumin dressing - Heat oil in a small pan over medium low heat. Add coriander and cumin, cook for 30 seconds until light golden and you can smell it. Add garlic and cook for 30 seconds until light golden.
- Assembling - Immediately pour hot oil over eschallots so it semi-cooks it. Toss. Add spinach, toss. Add tomatoes, gently stir through (some tomato collapsing is encouraged). Pour 1/3 into a serving bowl, crumble over 1/3 goats cheese. Repeat twice more, finishing with goats cheese. Eat!
Notes
- Whole farro offers the best nutty flavor and chew; cooking times vary based on farro type and age.
- To cook farro, simmer energetically and adjust water as needed; start checking doneness around 35 minutes.
- Substitute pearl barley for farro if preferred, but timing and texture will differ slightly.
- Choose milder vinegar varieties like white wine or champagne vinegar to avoid harsh acidity.
- Eschallot (shallot) provides a milder onion flavor; finely slice for best texture.
- Goat cheese melts into the salad for creaminess; Danish feta or Greek feta can be used as alternatives.
- Assembled salad stores well refrigerated for up to 3 days, making it suitable for meal prep or gatherings.
- Prepare and chill the dressing separately to keep fresh flavors before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 8
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367cal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 9mg | 3% |
| Sodium | 822mg | 34% |
| Potassium | 488mg | 10% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 1108IU | 22% |
| Vitamin C | 16mg | 18% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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